from waste to product

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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From waste to products: some

examples using mild technologies

JP Bergé1, C. Donnay-Moreno1, H. Nguyen Thi My1,2, Z. Randriamahatody1,3, E. Soufi-Kechaou4,5, K. S. B. Sylla1,6

1 Département Sciences et Technologie Alimentaires Marines, IFREMER centre de Nantes, France

2 Laboratoire de technologie de transformation, Université des pêches Nha Trang, Vietnam

a3 Laboratoire de biochimie fondamentale et appliquée, Université d’Antanarivo, Antanarivo, Madagascar

4 Université de Nantes, GEPEA UMR-CNRS 6144, Saint Nazaire, France

5 Faculté des Sciences de Sfax, Laboratoire de sciences des matiériaux et environnement, Sfax, Tunisia

6 Service d’hygiène et industrie des denrées alimentaires d’origine animale, ecole inter-états des sciences et médecine vétérinaires de Dakar, Dakar, Sénégal

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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BiomassPrimary

Products

By-products &Wastes

Processing

By-catch

40-60%

CONTEXTCONTEXT

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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BiomassPrimary

Products

By-products &Wastes

Processing

By-catch

40-60%

Feed

Fertilizer

CONTEXTCONTEXT

WastesDiscards

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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BiomassPrimary

Products

By-products &Wastes

Processing

By-catch

40-60%

Secondary

ProductsConversion

CONTEXTCONTEXT

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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By-products

Secondary

ProductsConversion

CONTEXTCONTEXT

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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Secondary

ProductsEnzymatic Hydrolysis

CONTEXTCONTEXT

By-products

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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By-products

Analysis Quality Quantity

Protein Lipid Polymer Food grade Non Food Grade Seasonality Geography …Mineral

METHODOLOGYMETHODOLOGY

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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By-products

Analysis Quality Quantity

Protein Lipid Polymer Food grade Non Food Grade Seasonality Geography …Mineral

METHODOLOGYMETHODOLOGY

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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By-products

Analysis Quality Quantity

Protein Lipid Polymer Food grade Non Food Grade Seasonality Geography …Mineral

METHODOLOGYMETHODOLOGY

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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By-products

Analysis Quality Quantity

Protein Lipid Polymer Food grade Non Food Grade Seasonality Geography …Mineral

METHODOLOGYMETHODOLOGY

General Strategy

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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Raw material

(by products)

Enzyme

(large spectra protease)Water

Temperature(-1 / +1)

Time(-1 / +1)

METHODOLOGYMETHODOLOGY

Reaction

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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SLUDGE

OILY

AQUEOUS

METHODOLOGYMETHODOLOGY

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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TunaTunaTuna Head

Analysis Quality Quantity

Protein16%

(41%)

Lipid11%

(29%)

Polymer Food grade Non Food Grade Seasonality Geography …

Mineral11%

(27%)

Aquafeed + Fermented sauce

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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TunaTuna

Tuna head (1)

(industrial by products)

Protamex (0,1%)

(large spectra protease)Water (0,5)

Temperature(45°C)

Time(≤ 6h)

Reaction

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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AQUEOUS

SLUDGE

OILY

TunaTuna

DH = 23%

65% of total Proteins

45% of total dry matter

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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AQUEOUS

SLUDGE

OILY

TunaTuna

73% Proteins

1% Lipids

25% Minerals27% Proteins

64% Lipids

7% Minerals

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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AQUEOUS

SLUDGE

OILY

TunaTuna

Nuoc MamShrimpfeed

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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TunaTuna

Nuoc Mam

Anchovies + salt

± hydrolysates 2 hours

± hydrolysates 3 hours

± hydrolysates 6 hours

Days of production30 60 90 120 150 1800

Nitrogen Chemistry: total, formol, amino, ammonical

Sensory: color, odor, savor

Nitrogen amino

Nitrogen total

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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TunaTuna

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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TunaTuna

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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TunaTuna

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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Cuttlefish viscera

Analysis Quality Quantity

Protein16%

(70%)

Lipid5%

(22%)

Polymer Food grade Non Food Grade Seasonality Geography …

Mineral2%

(8%)

CuttlefishCuttlefish

Environment + Feed?

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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Cuttlefish viscera (1)

(industrial by products)

Pepsin (0,1%)

(pH = 2)Water (1)

Temperature(45°C)

Time(≤ 2h)

Reaction

CuttlefishCuttlefish

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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AQUEOUS

SLUDGE

OILY

DH = 9%

71% of total Proteins

60% of total dry matter

CuttlefishCuttlefish

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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AQUEOUS

SLUDGE

OILY

46% Proteins

25% Lipids

28% Minerals27% Proteins

64% Lipids

7% Minerals

CuttlefishCuttlefish

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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AQUEOUS

SLUDGE

OILY

Feed ?

CuttlefishCuttlefish

Membrane technology

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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PERMEATE

RETENTATE

DP

CuttlefishCuttlefish

Membrane: molecular weight fractionation

SOLUTION

BDO

CDO

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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Shrimp head

Analysis Quality Quantity

Protein

16%

(49%)

Lipid5%

(19%)

Chitin

(15%)

Food grade Non Food Grade Seasonality Geography …

Mineral2%

(17%)

ShrimpShrimp

Chitin + Feed

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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Shrimp head (1)

(industrial by products)

Pepsin (0,1%)

(pH = 2)Water (1)

Temperature(4O°C)

Time(≤ 2h)

Reaction

ShrimpShrimp

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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73% of total Proteins

61% of total dry matter

ShrimpShrimp

AQUEOUS

SLUDGE

OILY

“SHELL”

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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AQUEOUS

SLUDGE

OILY

54% Proteins

6% Lipids

40% Minerals38% Proteins

45% Lipids

12% Minerals “SHELL”

11% Proteins

10% Lipids

4% Minerals

ShrimpShrimp

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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AntibacterialPoultry feed

AQUEOUS

SLUDGE

OILY

“SHELL”

ShrimpShrimp

Chitin

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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ShrimpShrimp

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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SoleBackbone

Analysis Quality Quantity

Protein

11%

(70%)

Lipid0,6%

(4%)

Polymer Food grade Non Food Grade Seasonality Geography …

Mineral1,5%

(10%)

SoleSole

Food

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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Sole backbone (1)

(industrial by products)

Protamex (0,1%)

large spectra proteaseWater (1)

Temperature(40 or 50°C)

Time(3 or 6h)

Reaction

SoleSole

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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AQUEOUS

SLUDGE

OILY

58- 65% of total Proteins

61 - 75% of total dry matter

SoleSole

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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AQUEOUS

SLUDGE

OILYFood

&

Feed (poultry)

Sensory analysis

+

Aromatic characterization

SoleSole

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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SoleSole

Sensory analysis

Strategy

Descriptors

ANOVA

Notation

Validation : consensus

PCA

Discriminative

descriptors

Characterization

of samples

Experimental conditions

- Trained panel of 14 people- 4 samples :

- T40 t3- T40 t6- T50 t3- T50 t6

- “sniffing” characterization

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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Extraction of volatile components :

Solid phase micro-extraction (SPME)

Head space

Volatile components adsorbed on SPME CAR/PDMS fiber

- 20 min equilibrium

- 30 min adsorption

Water bath at 30°C

20 ml of hydrolysate

Aromatic characterization

SoleSole

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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Identification – Semi-quantification

GC - MS - FID

- Identification by MS and RI

- Internal standard

- Semi-quantification

Aromatic characterization

SoleSole

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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SoleSole

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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SoleSole

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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SoleSole

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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Controlled hydrolysis can

– Reduce environmental impact of wastes

– Convert wastes into products for feed or food purpose

– Offer different range of product compared to “classical”process

CONCLUSIONCONCLUSION

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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By Comparison to traditional silage– Much more rapid

– Less oil in final product

– Better nutritional value (Trp and Lys increases)

– More concentrated product

– Oil can be separated and recovered (in case of fatty biomass)

By comparison to “fishmeal”– Less energy consuming

– Preservation of labile component (vitamin, antioxidant,…)

– Food products

CONCLUSIONCONCLUSION

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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Enzyme technology is now well established

Versatile uses of enzymes is possible

Food and Feed applications can be obtained

Fish industry can achieved more added value fish fractions

PERSPECTIVESPERSPECTIVES

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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Many thanks to:

Carole Prost (ENITIAA)

Sensory analysis panel

ACKNOWLEDGEMENTACKNOWLEDGEMENT

FAO Expert meeting on fish technologyAgadir– Morocco, 24-28 November 2008

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THANK YOU FOR YOUR ATTENTIONTHANK YOU FOR YOUR ATTENTION